Instapot Breakfast Burrito

6 large Scrambled Egg
1 medium (2-1/2" dia) Onions, raw
2 tbsp Canola Oil
1 cup, chopped Green Peppers (bell peppers)
.33 cup, chopped or sliced Red Ripe Tomatoes
.5 tsp Salt
.75 cup Beans, black , warmed
6 serving Bimbo Small - Fajita Size Flour Tortilla
.33 cup (8 fl oz) Water, tap
3 tbsp Breakstone Fat Free Sour Cream
2 cubic inch Cheddar Cheese
2 oz Polish Pork Sausage

Watch closely. The original recipe suggested 15 min cooking time but the machine shut down warning the mixture was burning so I adjusted it to 5 minutes. Since none of the ingredients require much cooking, this should be plenty.

Set Instapot on Saute function.
Add oil. Heat a couple of minutes. Add scrambled egg, onion, tomato, peppers, water and salt. Lock lid. Select poultry function and adjust to 5 minutes cooking time.
When timer goes off, release the pressure with quick release.
Place tortillas on work area. Divide egg mixture among tortillas. Top with beans. Spread with sour cream, sprinkle with cheese. Add a slice of avocado if desired.
Roll and serve.

Serving Size: 2 small tortillas and 1/6th of filling

Number of Servings: 6

Recipe submitted by SparkPeople user AURORADAWN5.